Harvest Quinoa Pilaf
Ingredients
1 cup quinoa
1.5 cups organic vegetable broth
1 cup peeled butternut squash, cut into small cubes
1 medium apple, peeled, chopped and lightly coated with fresh lemon juice
2 medium stalks celery, diced
3/4 cup fresh cranberries
1/4 tsp fresh grated ginger
1/4 tsp ground Ceylon cinnamon
1/4 cup fresh chopped parsley
1 Tbps Extra-virgin Organic Coconut oil
Sea salt
Ground pepper
Extra-virgin olive oil
1 cup quinoa
1.5 cups organic vegetable broth
1 cup peeled butternut squash, cut into small cubes
1 medium apple, peeled, chopped and lightly coated with fresh lemon juice
2 medium stalks celery, diced
3/4 cup fresh cranberries
1/4 tsp fresh grated ginger
1/4 tsp ground Ceylon cinnamon
1/4 cup fresh chopped parsley
1 Tbps Extra-virgin Organic Coconut oil
Sea salt
Ground pepper
Extra-virgin olive oil
Directions
Preheat oven to 375oF. Add butternut squash and celery into a medium roasting pan and coat with coconut oil. Add ginger, cinnamon, sea salt and pepper and toss to coat evenly. Roast about 30 minutes until the squash is tender, adding in cranberries and apples after around 15 minutes. Rinse quinoa in a fine sieve with filtered water. Cook quinoa with organic vegetable broth or water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 20 minutes until all liquid is absorbed or per package directions. Fluff with a fork. To serve, place quinoa and roasted squash, apple, celery and cranberry mixture to a warmed serving bowl. Add parsley and a drizzle of extra virgin olive oil and toss to combine. Serve warm.
Preheat oven to 375oF. Add butternut squash and celery into a medium roasting pan and coat with coconut oil. Add ginger, cinnamon, sea salt and pepper and toss to coat evenly. Roast about 30 minutes until the squash is tender, adding in cranberries and apples after around 15 minutes. Rinse quinoa in a fine sieve with filtered water. Cook quinoa with organic vegetable broth or water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 20 minutes until all liquid is absorbed or per package directions. Fluff with a fork. To serve, place quinoa and roasted squash, apple, celery and cranberry mixture to a warmed serving bowl. Add parsley and a drizzle of extra virgin olive oil and toss to combine. Serve warm.
Diabetic Friendly , Vegan , Vegetarian
Submited by : Dr. Jennifer Weinberg MD MPH MBE
Funny Story about the recipe : This has become a family holiday favorite but was judged at first as “health food” or “rabbit meal” by family members who didn’t understand a new appearance on the traditional holiday table. As each person gradually warmed up to the idea and took a little taste, they have one-by-one been won over by the real food flavors of whole foods and the delicious natural flavors that shine though without the need for heavy sauces, cream or added sugars!
